• Karela Kadhi
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INGREDIENTS


Karela Kadhi

Servings - 2 - 3

INGREDIENTS


Bitter gourd - 200 grams

Salt - 1 teaspoon

Gram flour - 150 grams

Curd - 150 grams

Water - 300 milliliters

Oil - for frying

Oil - 40 milliliters

Asafoetida - 1/4 teaspoon

Dry red chili - 2

Mustard seeds - 1 teaspoon

Cumin - 1 teaspoon
Coriander seeds - 1/2 teaspoon

Fenugreek seeds - 1/2 teaspoon

Onions - 115 grams

Curry leaves - 15 - 20

Salt - 2 teaspoons

Red chili - 1/2 teaspoon

Turmeric - 1 teaspoon

Water - 600 milliliters

Garam masala - 1 teaspoon

Dry fenugreek leaves - 2 teaspoons

Coriander - 2 teaspoons

PREPARATION

1. In a bowl, add 200 grams bitter gourd, 1 teaspoon salt and mix it well.

2. Rest the mixture for 30 minutes.

3. In a mixing bowl, add 150 gram flour, 150 grams curd, 300 milliliters water and mix it well to make a batter.

4. Keep aside.

5. Take a bowl, place a stainer on it.

6. Add the bitter gourd on it and squeeze it properly with the help of a spoon.

7. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.

8. Drain it on an absorbent paper.

9. Heat 40 milliliters oil in a skillet, add 1/4 teaspoon asafoetida, 2 dry red chili, 1 teaspoon mustard seeds, 1 teaspoon cumin, 1/2 teaspoon coriander seeds, 1/2 teaspoon fenugreek seeds and stir for 2 - 3 minutes.

10. Then, add 115 grams onions and fry till translucent or until it turns golden brown in color.

11. Add 15 - 20 curry leaves, 2 teaspoons salt, 1/2 teaspoon red chili, 1 teaspoon turmeric and mix it well.

12. Now, add the prepared mixture, 600 milliliters water little by little in it and mix it well.

13. Bring it to a boil.

14. Cook for 12 - 15 minutes on medium heat.

15. Then, add the fried bitter gourd in it and mix it well.

16. Cook for another 8 - 10 minutes on medium heat.

17. Add 1 teaspoon garam masala, 2 teaspoons dry fenugreek leaves and mix it well.

18. Cook for 5 - 7 minutes on medium heat.

19. Add 2 tablespoons coriander and mix it well.

20. Remove it from heat.

21. Garnish with coriander.

22. Serve hot.